Breakfast Scones

2 cups flour
1 Tbsp baking powder
1/2 tsp salt
1/4 cup sugar
Zests from one orange
1/4 to 1/2 cup currants
1/2 cup chopped dried fruit-apricot, figs, prunes, dates
1 1/4 cup heavy cream
Coarse granulated sugar
Brush with Grand Marnier (optional)

Preheat oven to 425 degrees F.

Combine flour with baking powder, salt, sugar and zests. Mix well. Toss in dried fruit and currants. Mix well. Add heavy cream and mix well with fork. Batter will be sticky. Knead to get all flour incorporated into ball. Do not over knead.

On a lightly floured board, form dough into a 10" round circle. Spread soft butter over top and sides of dough. Sprinkle with sugar. Divide circle into 12, pie shaped pieces. Arrange on un-greased baking sheet. Scones will rise.

Bake for 15 minutes, or until lightly browned. Remove and brush with Grand Marnier. Serve warm.